Prep 5 mins
Cook 5 mins
Use for salads, stir-frying and to flavor sauces in general. El Charro Cafe.
- 2 cups canola oil
- 1⁄3 cup crushed chiltepin red pepper flakes or 1⁄3 cup crushed pequin red pepper flakes
- Put the oil and peppers in a saucepan. Heat until the fizzing stops, taking care not to let the mixture smoke. Cool this.
- Strain through a sieve.
- Funnel the oil into a dry bottle to which you have added a dry whole pepper, for appearance and to denote its spicy flavor.